English Muffins

English muffins using our organic Rouge De Bordeaux 00 and Stardust whole wheat makes one great driver for a slather of butter & jam. Create sandwiches ahead of time for that "reheat and go" hearty and nutritious breakfast, or eggs Benedict on the weekend! 

Be sure to check out our Bread flour bundle here! 

 Download a printable version of the recipe here.

English Muffins

Yield: 8 muffins

An English muffins recipe that doesn’t require griddle rings! Simply use your rolling pin and cut the dough with a biscuit or large round cookie cutter. 

Ingredients:

245g BSM Rouge De Bordeaux 00 flour

100g BSM Stardust whole wheat flour

7g instant dry yeast

5g fine sea salt

25g cane sugar

120g water (76°F)

155g whole milk (room temp)

30g unsalted butter (melted, cooled)

BSM yellow cornmeal (prevent sticking) 

Method:

In the bowl of a stand-up mixer, combine the milk, water, cooled melted butter, sugar, and yeast. Then add the two flours and lastly salt. It’s important for the salt and yeast not to touch as it can slow down or prevent fermentation. 

Using the dough hook, allow the dough to knead on low until all of the flour is incorporated. Bump the speed to medium (4-6 on a KitchenAid) and knead the dough for 7 min or until it is pulling away from the sides of the bowl. Check for gluten development by doing a window pane test.

Transfer the dough to a bowl sprayed with pan spray. Allow the dough to proof for 1 ½ hrs. or until doubled in size.

Set up a sheet tray with 8 parchment squares that are large enough for each dough round. Sprinkle the parchment squares moderately with cornmeal. Cornmeal will prevent the dough rounds from sticking, and will allow the dough rounds to slide off easily onto the skillet.

Reverse the dough onto a moderately floured work surface. Using a rolling pin, roll the dough until it is about 1 inch thick. Using a biscuit cutter, cut out as many rounds as possible. Roll the remaining dough into a ball, and allow it to relax for a few minutes before re-rolling the dough to cut more rounds. You should be able to cut out 8 rounds total. Place each dough round onto the prepared parchment squares. Cover the entire sheet of 8 dough rounds with very loose plastic wrap that has been sprayed with pan spray to prevent sticking.

Allow the dough rounds to proof once more for 30 min. Meanwhile, heat a large flat skillet or griddle to medium heat. Have a large lid to cover the muffins as steam will allow the muffins to cook properly. A metal bowl can also be used as a lid to keep steam in as the muffins cook. Slide each dough round gently off the parchment square onto the preheated skillet. Cook as many at a time that your skillet will allow comfortably. Cover immediately with the lid or bowl, and cook the muffins for 3-4 min. Flip the muffins and cook for an additional 2-3 min or until each side is a darker golden brown.

Place the hot muffins onto a cooling rack. Serve warm with butter and jam or turn into your favorite breakfast sandwiches!